Lemony Chickpea Curry
This vegan recipe is based on classic Indian dishes, using good for you chickpeas as the base. Naturally, there are spices to add fragrance and edge, and our version also adds the bright tang of lemon. It’s easy to make, and any leftovers store well in the fridge overnight. The traditional accompaniment would be basmati rice.
Course Main Course, Main Dish, Side Dish
Cuisine American, Indian
- 6 tablespoons neutral oil
- 1 medium serrano pepper cut into thirds
- 1 1/2 tablespoons garlic minced
- 2 inches fresh ginger minced
- 3 shallots chopped
- 1 large lemon zest & juice
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 1/2 teaspoon ground turmeric
- 2 teaspoons garam masala
- 2 large tomatoes diced*
- 1 teaspoon kosher salt
- 2 cans chickpeas 15 ounces each
- 1 can coconut milk
- 1 lime quartered
- 2 sprigs fresh cilantro to garnish
*When you dice the tomatoes, be sure to do it in a bowl so that you keep all the juices. The smaller you dice, the more uniform the texture. (Or, you can use a food processor.)
Cut the serrano pepper into thirds or quarters, depending on the size.
Heat the oil in a large saucepan at a medium high setting.
Add the serrano pepper when the oil is hot, and stir for a minute.
Lower the heat to medium high, and add the garlic and ginger. Stir until fragrant, or about 3 to 5 minutes.
Add the shallots and lemon zest, and continue to sauté until they are soft, or about another 3 to 5 minutes.
Add the coriander, cumin, turmeric, and garam masala as the shallots cook, stirring constantly.
Once the mixture is lightly browned and nicely fragrant, add the lemon juice, salt, and finely diced tomatoes, along with any liquid from the tomatoes.
When the tomatoes are heated through, reduce the heat to medium low, and let the mixture simmer for about 10 minutes, stirring occasionally.
Much of the liquid should have been reduced by this point, and the tomatoes will be very soft. Use the back of a spatula or spoon to mash any larger pieces.
Add the chickpeas, and stir into the spicy tomato mix for a minute or so.
Stir in the coconut milk, and adjust any seasonings as necessary.
Bring the mixture to a boil, then reduce the temperature again, and allow it to simmer for another 10 to 12 minutes.
When the curry is ready, squeeze the lime into the mixture and stir in the juice.
Garnish with chopped cilantro and serve.
Note: Canola or grapeseed oil works best with this recipe.
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